Coconut Tuna Ceviche

Ingredients

• 10 ounces coconut milk
• 1 tablespoon chopped ginger
• 1 tablespoon grated horseradish
• 12 ounces sashimi quality tuna, cubed into medium pieces
• 1 tomato, seeded and diced
• 1 small red onion, julienned
• 1 scallion, julienned

Directions

In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste.

Place in a serving bowl and garnish with the red onion and scallion.